Best 9 Spicy Ketchup Recipes

SPICY KETCHUP

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened., Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes., Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened., Stir in vinegar, paprika and, if desired, chili sauce; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag., Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.

CURRY PORK BURGERS WITH SPICY KETCHUP

Steps:

• In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup.
• In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

SPICY JALAPENO KETCHUP

Steps:

• Using at least a 3 quart sauce pan, medium heat, add your oil and saute your onions and jalapenos until tender, about 5-6 minutes.
• Add your garlic and cook for about 1more minute, stirring all the way through.
• Add tomato paste, salt and all your other spices to the pot. Stir well and cook for another minute. Now, add canned tomatoes, I use the juice from one can and poured off about half the juice from the second can (reserve just in case you need to thin).
• Add remaining ingredients and stir to combine all.
• Lower heat to a slow simmer and cook for 45 minutes. VERY IMPORTANT: Come back and check often and scrape the bottom of your pot good to prevent the settling particles from burning on the bottom. You will notice your mixture thickening up as you go along. Yes, you will not resist taking several taste-tests along the way, your going to be amazed.
• Once your 45 minutes is up, let cool. Once cooled, you will want to blend well. An immersion blender works very well, but, you can sure use a countertop blender too, working in small batches.
• I love to leave my ketchup a little chunky, but, you can also strain your ketchup for a more smooth texture. Just use a fines mesh strainer.
• At this point, I pour into pint jars (I always triple the recipe, makes great gifts) and electric-pressure can my little jars of heaven, but you most certainly can store yours in a jar in the fridge, it's shelf life is about a month, but, don't worry, it will not last that long. Good luck!

HOMEMADE SPICY KETCHUP

Steps:

• Pass tomatoes and their juice through a food mill or large-holed strainer into a bowl. Discard solids, and set tomatoes aside.
• Heat olive oil in a large heavy saucepan over medium-low heat. Add onion, jalapeno, and garlic, and cook until translucent, about 15 minutes. Add tomatoes and brown sugar, and stir to combine.
• Cut a double thickness of cheesecloth into a 7-inch square. Place cloves, mace, cardamom, peppercorns, star anise, bay leaf, and cinnamon stick in the center. Fold the sides of the cheesecloth around the spices, roll up, and tie with kitchen string. Add sachet and mustard to the tomato mixture, and cook over medium-low heat until mixture is reduced by two-thirds, about 25 minutes.
• Stir in vinegar, cayenne, lime juice, and salt. Reduce heat to low, and cook for 10 minutes. Remove sachet of spices, squeeze out into ketchup, and discard.
• Transfer ketchup to a bowl, and let cool. Cover, and refrigerate until ready to serve.

SPICY KETCHUP

Steps:

• Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
• Puree the peppers and ketchup in a blender until smooth.
• Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
• Keep in an airtight container in the refrigerator for up to 2 weeks.

SPICY KETCHUP GLAZED BACON-WRAPPED WATER CHESTNUTS

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• In a small saucepan over low heat; cook the spicy ketchup with the brown sugar, stirring until no sugar granules remain; set aside (this can be done up to a day in advance).
• Dry each water chestnut using a paper towel.
• Wrap one small slice of bacon tightly around each water chestnut, then secure with a toothpick.
• Place into baking dish.
• Lightly cover the dish with foil.
• Bake for about 35-40 minutes or just until the bacon is crispy.
• If desired you may bake uncovered for a couple of minutes just to crisp up the bacon more.
• Remove from oven and drain the fat/grease.
• Drizzle the prepared sauce mixture over each chestnut, return to oven and bake uncovered for about 8-10 minutes more.

SPICY CURRY KETCHUP

Steps:

• Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.

SPICY TOMATO KETCHUP

Steps:

• Heat broiler. In a large bowl, toss onions with olive oil to coat. Place onions on a baking sheet and broil until blackened, about 10 to 12 minutes to a side.
• In a small iron skillet over medium heat, toast coriander, cumin and mustard seeds until fragrant, about 2 to 3 minutes. Grind toasted spices in a mortar and pestle or spice grinder.
• In a deep, heavy, nonreactive pot, combine onions, ground coriander, cumin and mustard and remaining ingredients. Simmer over medium-low heat about 3 hours, stirring every 15 minutes to break up tomatoes and to keep ketchup from sticking. Ketchup should reduce by a third. Let cool slightly.
• In a food processor or blender, puree ketchup in batches. Transfer to jars. Let cool completely, then refrigerate. Ketchup will keep for as long as 3 months in refrigerator, or frozen for as long as 6 months.

SPICY KETCHUP GLAZED BACON WRAPPED WATER CHESTNUTS

Steps:

• 1. Heat oven to 350. grease a 13 x 9 baking dish In a small saucepan over low heat, cook the ketchup with the brown sugar, stirring until sugar dissolves. Dry the water chestnuts with paper towels. Wrap one small slice of bacon tightly around each chestnut then secure with a toothpick. Place into baking dish lightly cover the dish with foil. Bake for about 35-40 mins or just until the bacon is crispy. You can uncover and cook a little longer to crisp the bacon more. Remove from oven and drain the grease. drizzle the sauce mix over each chestnut and return to oven uncovered for 8-10 mins more.